Sweet Vermicelli Cake

Updated 5/22/2020

Sweet Vermicelli Cake is one of my husband's favorite sweet treats. He complains that I don't make it often enough. I have to agree with him on this one, because when I offered it to my children they didn't know what it was and that is not okay with me!  Unlike the Vietnamese Vermicelli noodles or Pho, these vermicelli noodles are thin noodles made with wheat flour. The noodles are cooked in sweet milk with warm spices.  When cooled the noodles and milk come together to form a rich and delicious cake. In Guyana, most people add dried fruits and maraschino cherries when making vermicelli. In my home however, no one like maraschino cherries so I only add raisins and top with maraschino cherries as a garnish.

The right spices for the Vermicelli Cake

There is no right or wrong when it comes to warm spices, do what you like. I used some cloves, cinnamon, cardamom and vanilla extract in my vermicelli but you can even add some grated cloves, fresh orange zest or go wild and add some pumpkin spice. Anything goes.

Cooking the noodles for the Vermicelli Cake

For best results cook your vermicelli noodles in a large pot with enough room to add all of the liquids, all at once. Allow the noodles to simmer in the milk until fully cooked. This prevents the noodles from burning and allows the noodles to slowly absorb all of the flavor from the milk and spices.

Cool completely before serving

Don't rush this step. Trust me. Allow the vermicelli to cool completely before cutting into it. It will make the difference between a nicely compact slice and a sloppy mess. Some people like to set vermicelli in the refrigerator. For maximum flavor impact, set the vermicelli outside of the fridge. I prefer to just let my vermicelli sit on the counter and naturally cool down. My husband likes his vermicelli warm versus cold and any leftovers that we store in the fridge gets reheated before serving, so naturally I don't want the first serving to be cold.

Link to the video tutorial:

The Printable Sweet Vermicelli Cake Recipe

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Sweet Vermicelli Cake

Toasted vermicelli noodles cooked in sweet milk with warm spices, then cooled into a delicious pie like cake.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dessert

Cuisine: Guyanese

Servings: 12 Slices

Author: Althea Brown

Ingredients

• 1 lb Guyanese style vermicelli noodles broken into 2-3 inch pieces
• 2 cans evaporated milk + 2 cans of water
• 1 can condensed milk
• 2 tablespoons of butter
• 1 teaspoon of whole cloves
• 2-3 cinnamon sticks
• 5 cardamom pods
• 1 teaspoon vanilla essence
• 1 cup of golden raisins rinsed
• a few maraschino cherries used to garnish
• 1 teaspoon vanilla essence
• 1 can cherry pie filling optional topping

Instructions

• In a large saucepan combine condense milk, evaporated milk and water. Mix together until the condensed milk dissolves into the evaporated milk
• Then add the cloves, cinnamon, cardamom and vanilla essence and mix together well
• Next place the saucepan on medium heat and bring to a boil, stirring often to prevent the milk from boiling over or burning
• Once the milk comes to a boil, reduce the heat to low and simmer the milk for 10 to 15 minutes to infuse the milk with all the wonderful spices
• Then remove from the heat and set aside

Parch/Toast the noodles

• Bring a large pot up to temperature on medium heat
• Then add the butter, once the butter melts add the broken vermicelli noodles and parch until brown but not burnt (see video for instructions). You may do this in as many batches as you need

Bringing the dish together

• Add the prepared spiced milk to the pot with the parched noodles, pouring the milk through a sieve or strainer to collect and discard the spices
• Then add the rinsed raisins and mix together well
• Bring to a boil, stirring often to prevent the milk from boiling over
• Once the milk comes to a boil, reduce the heat to low, cover with a lid slightly ajar and allow the noodles to simmer for about 15 minutes until it is fully cooked
• Check the noodles often, stirring to prevent it from sticking and burning
• If your milk thickens before the noodles are fully cooked add another evaporated milk can of water and mix together well, then continue to simmer until the noodles are fully cooked
• Once the noodles cook and the milk simmers down to a thick and creamy consistency pour the vermicelli into a butter baking dish and allow it to cool completely
• When the vermicelli cake cools, garnish with maraschino cherries and serve

Try my Gluten Free Mithai. It's so good you won't even believe it's gluten free